What to do with Thanksgiving Leftovers
What to do with Thanksgiving leftovers? We make gumbo!
Leftover Turkey Gumbo YaYa
Yield: 1 gallon: 16 (1-cup) servings
2-pounds Turkey meat (leftover from Thanksgiving)
1 1/2 cups Brown Roux
2 pounds andouille sausage
1 tablespoon grapeseed oil
1 tablespoon minced garlic
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 medium yellow onion, chopped
1 gallon chicken stock
2 tablespoons Louisiana hot pepper sauce
2 tablespoons Worcestershire sauce
2 tablespoons salt
1 teaspoon black pepper
2 cups cooked white rice
- Dice Turkey; reserve.
- Prepare Brown Roux (recipe provided); reserve until needed.
- Slice sausage 1/4-inch thick; cut into half-moons. Heat oil in a large stockpot over medium-high heat; add sausage and render until it starts to brown and fat is cooked out.
- Add garlic, green and red bell peppers and onion; sauté 3 minutes, or until vegetables are tender.
- Pour in the reserved stock and bring to a simmer.
- Add reserved roux, whisking vigorously until roux is incorporated. Reduce heat to low and simmer 30 to 45 minutes.
- 7. Stir in reserved turkey, hot sauce, Worcestershire, salt and pepper.
- 8. Serve in individual bowls; top with hot rice.
Creole Brown Roux
Yield: 3 cups
2 cups Vegetable Oil
3 cups All-Purpose Flour
1/3 cup onion yellow, Brunoise
1/3 cup green bell pepper, Brunoise
1/3 cup celery, Brunosise
1 tsp. garlic minced
wire whisk for stirring Roux
Note – BE VERY CAREFUL. I advise wearing long sleeves and even a glove over your hand that does the stirring of the roux.
- In heavy bottom 4 to 6 quart pot add the oil, bring the oil up to about smoke point, add the flour in ¼ cup increments to the oil letting the flour get a dark nutty brown before adding the next ¼ cup of flour, continue to stir through the whole process not letting the flour burn on the bottom of the pot.
- When all flour is in and you have a nice brown color, remove from fire and add the onions, peppers celery and garlic.
- This will start to cool off the roux, bring out more color and add flavor.
- Put Roux into another pan, cool, and reserve.